Creamy Spaghetti Meatballs (Printer-Friendly)

Spaghetti and tender meatballs come together in a rich, creamy tomato sauce for a satisfying pasta dish.

# What You’ll Need:

→ For the Meatballs

01 - 1 large egg
02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon tomato paste
04 - 1 teaspoon dried oregano
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 garlic cloves, minced
08 - 2 tablespoons water
09 - 8 ounces ground beef
10 - 8 ounces ground pork
11 - 1/2 cup Italian style bread crumbs
12 - 1/3 cup Parmigiano Reggiano cheese, grated

→ For the Sauce and Pasta

13 - 2 tablespoons unsalted butter
14 - 1 medium yellow onion, diced
15 - 3 garlic cloves, minced
16 - 24 ounces marinara sauce
17 - 1 tablespoon granulated sugar
18 - Kosher salt and black pepper, to taste
19 - 3/4 cup heavy cream
20 - 2 tablespoons all purpose flour
21 - 2 tablespoons water
22 - 1 teaspoon dried oregano
23 - 1/2 teaspoon sweet paprika
24 - 1/2 teaspoon garlic powder
25 - 12 ounces dried spaghetti
26 - Additional Parmigiano Reggiano cheese, for serving

# Steps to Follow:

01 - Preheat oven to 350°F and position rack in the center. In a large bowl, whisk together egg, parsley, tomato paste, oregano, salt, pepper, minced garlic, and water until thoroughly combined. Add ground beef, ground pork, bread crumbs, and grated Parmigiano Reggiano. Gently mix by hand until mixture is evenly incorporated, taking care not to overwork for optimal tenderness.
02 - Portion mixture into golf ball-sized rounds and arrange evenly on a baking sheet. Bake for 10 minutes, then gently turn meatballs and continue baking for another 10 minutes until browned and nearly cooked through.
03 - Melt butter in a large skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute, stirring until fragrant.
04 - Pour in marinara sauce and bring to a gentle simmer. Stir in sugar, then season with salt and pepper. Let simmer for 2 minutes to combine flavors.
05 - Lower heat to medium-low and add heavy cream, stirring well. In a small bowl, whisk flour and water together until smooth, then pour this slurry into the sauce, whisking rapidly to prevent lumps. Add dried oregano, sweet paprika, and garlic powder. Continue to simmer 3–5 minutes until sauce has thickened to desired consistency.
06 - Meanwhile, cook spaghetti according to package instructions in generously salted water until just al dente. Drain well.
07 - Add drained spaghetti directly into the creamy sauce, stirring gently to coat. Return baked meatballs to skillet, nestling them among the pasta. Let everything cook together for about 5 minutes, allowing flavors to meld and meatballs to heat through.
08 - Serve hot, topped with additional grated Parmigiano Reggiano as desired. Garnish with extra parsley for freshness if preferred.

# Helpful Hints:

01 - Letting spaghetti finish cooking in the sauce infuses each strand with rich flavor and yields a luxuriously creamy coating.
02 - If preparing ahead, bake meatballs and store separately; combine with sauce and pasta shortly before serving.
03 - For lighter meatballs, substitute ground chicken or turkey in place of beef and pork.

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